Are you talking about the dish minus the hotplate? If yes, my version is to cut the egg tofu into pieces about 1cm thick. Then fry the tofu, drain and set aside. I dont't use a lot of oil, more like saute than deep frying. The impt thing to do to prevent food from sticking to the wok is to heat the wok till it's smoking hot before adding the oil. When oil is heated up, slide the tofu onto the oil and DO NOT turn it immediately. Turn the fire down so that the tofu doesn't burn. You can flip the tofu coins onto the other side to cook once 1 side is golden brown.
For the sauce, I usually use a mixture of mushroom sauce, chicken stock, pepper and mixed veg. I dont't add egg to mine.